"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Oven Baked Pecan-Crusted Chicken Fingers Recipe

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This recipe for Oven Baked Pecan-Crusted Chicken Fingers, by , is from 1 part Montana, 1 part Cali, and a dash of Spain, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaymee Sire


1 c. pecan pieces
1/2 c. bread crumbs
1 T. plus 2 tsp. Essence, recipe follows
2 large eggs
1/4 c. olive oil
4 boneless, skinless chicken breasts, cut lengthwise into strips
Chopped parsley, garnish
Honey Mustard Dipping Sauce, recipe follows

ESSENCE (Emeril's Creole Seasoning):
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried leaf oregano
*If you don't want to make it yourself, you can also buy the Emeril's Creole Seasoning in the grocery store.

1 T. mayo
2 T. honey
2 T. Creole mustard or other hot whole-grain mustard
Pinch salt
Pinch cayenne, or to taste

1 T. dried thyme

Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)
Yield: approximately 3/4 cup

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I discovered this recipe online while trying to find new ways to dress up chicken. It became an instant classic and we make it all the time. It pairs great with a green bean casserole. (Yup...the kind you make at Thanksgiving....YUM!)




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